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Loaded with chocolate chips and espresso powder, these Coffee Cookies are a coffee lovers dream. Not to mention super easy to make and ready in just 30 minutes!
This recipe is for the coffee lovers! The flavor of these cookies is somewhere between a mocha and a cappuccino, with gooey chocolate in every bite. I love enjoying these with my coffee or a glass of milk. They’re just begging to be dunked!
Featured Comment
OMG!!! These are the best cookie ever! My husband and I fight over them. Perfection.
Why I Love These Coffee Cookies
- Taste like a cappuccino. I originally called these cappuccino cookies because the espresso powder and chocolate chips really give it the flavor of a sweet cappuccino drink. Yum!
- Something different. As much as I love classic Toll House chocolate chip cookies, sometimes I just get a craving for something a little unique. Enter these coffee cookies. I love adding them to cookie trays because they’re always an unexpected treat.
- SO easy to make. All you need for these cookies is two bowls, a mixer, and a cookie sheet. There’s no chilling of the dough required either. Fresh cookies out of the oven in less than 30 minutes!
Recipe Ingredients
This coffee cookie recipe is made with basic chocolate chip cookie ingredients, plus the espresso powder. Scroll down to the recipe card below for the exact measurements.
- Butter – I typically use unsalted butter for baking. It should be softened but not melted.
- Eggs – You need 1 whole egg and 1 egg yolk. Room temperature eggs are best.
- Vanilla Extract
- Sugar – These cookies are made with granulated sugar and brown sugar. The brown sugar helps to add moisture and create the chewy texture in addition to sweetening the cookies.
- All-purpose flour
- Baking soda and Baking powder – Helps the cookies rise just a touch in the oven and creates the chewy texture.
- Cornstarch – One of my secrets to achieving the perfect chewy texture.
- Salt – Helps to balance the other ingredients.
- Espresso powder – Instant coffee powder will also work. Just don’t use brewed coffee as the liquid isn’t needed.
- Chocolate – Semi-sweet Chocolate chips or dark chocolate chunks.
How to Make Coffee Cookies
These espresso cookies are so quick and easy to make! The printable instructions can be found in the recipe card below.
- Prep. Line the baking sheets with parchment paper.
- Make the dough. Cream the butter, sugars, eggs, and vanilla until fluffy. In a separate bowl, combine the dry ingredients. Add the dry mixture to the wet ingredients. Mix until combined. Fold in the chocolate chips.
- Bake. Shape the dough into balls and place 2 inches apart on the baking sheet. Bake for 10-12 minutes or until browned.
Tips for the Best Cookies
Here are a few things to keep in mind when making these chocolate chip coffee cookies.
- Add more espresso for a stronger flavor. These cookies definitely taste like coffee but if you want a stronger flavor, add an extra teaspoon of espresso powder. Decaf will also work!
- Fully cream the butter and sugar. The butter and sugars should be lighter in color and fluffy before adding the dry ingredients. It’s important that the butter is softened, not melted, or the mixture will be too liquid and the cookies will spread too much.
- Mix-ins – Any chocolate chips or chunks, Heath Brickle chips, and chopped pecans or walnuts.
- Bake until browned. Note that cookies that are lightly browned will remain chewy while darker browned cookies will be crisper. Adjust the bake time as desired, keeping in mind that they will continue to cook for a few minutes as they cool on the pan.
Proper Storage
- Room temperature. Leftover coffee cookies can be stored in an airtight container at room temperature. They’re best enjoyed within 3 days.
- Freezer. Once cooled, these cookies can also be frozen. Transfer to a ziploc bag or other container and freeze for up to 3 months. Thaw on the counter and enjoy.
Coffee Cookies
Loaded with chocolate chips and espresso powder, these Coffee Cookies are a coffee lovers dream. Not to mention super easy to make and ready in just 30 minutes!
Servings: 48 cookies
Ingredients
- 3/4 cup unsalted butter softened
- 1 large egg and 1 egg yolk room temperature
- 2 teaspoons vanilla extract
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar firmly packed
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- ½ teaspoon salt
- 3 Tablespoons espresso powder or instant coffee powder
- 1 cup semi-sweet chocolate chips (or chocolate chunks), plus more for adding on top
Instructions
- Into a large mixing bowl, add the softened butter, sugar, brown sugar, salt, and vanilla extract, and combine with an electric hand mixer for 2-3 minutes.
- Add the egg, egg yolk, and instant coffee, and mix until combined and creamy.Then, add the flour, and the baking soda, and mix.
- Fold in the chocolate chips with a spatula until the mixture is just combined. Do not overmix!
- Cover the bowl with plastic wrap and let the dough rest in the fridge for about 1 hour.
- Preheat the oven to 350 degrees and prepare a cookie sheet by lining the top with parchment paper (or a silicone baking mat).
- Use a large cookie scooper (2-3 Tablespoons) and scoop out the cookie dough balls onto the prepared pan and top with more chocolate chips. Bake for 10-12 minutes.
- Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Last Step:
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Notes
Store in an airtight container at room temperature for up to 3-4 days.
Nutrition
Calories: 124kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 101mg | Potassium: 16mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 138IU | Vitamin C: 0.03mg | Calcium: 11mg | Iron: 0.3mg
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9 comments on “Coffee Cookies”
LOVE LOVE the cappuccino cookies. Wondering tho. mine get flat and thin. Still good but yours look more “full”. Ideas for me?? only thing I am not using is the extra Brickle chip.
Thanks Sondra! My first suggestion would be not to over-cream the butter and sugar. You could also try chilling the dough before baking.
Excellent cookie recipe. I added more high grade expresso powder, used #60 baking scoop and baked at 350 degrees for 10 minutes. With the Heath Brickle combination, it almost tastes like a lace cookie. I plan on making it as such with a drizzle of cappuccino dark chocolate on top.
Absolutely amazing cookie! So delicious and easy to make! One of our favorites!
Absolutely the best cookies EVER!
OMG!!! These are the best cookie ever! My husband and I fight over them. Perfection.
I made this recipe this afternoon. I got a yield of 5 dozen. Also, I used 2 Tbsp. of instant coffee granules. They’re excellent! Thanks for sharing!
Where can you find Espresso Powder? What stores?
I have Kroger, Walmart, and Meijer stores in my area. Is it known to be available in any of those?
Thank you.
I get mine in Kroger…try that.